Chicken breast on a skillet in parchment

Wash the chicken breast and pat it dry with paper towels. Cut it in half lengthwise into two pieces.

Cover the chicken breast with plastic wrap and gently pound it with a meat mallet. You only need to pound it lightly on one side to soften the fibers.

Cut a rectangular piece of parchment paper and fold it in half to mark equal sides. The sheet should be larger than the chicken breast as you will be folding it into a small envelope. You will need 2 of these sheets.

Brush both sides of the parchment paper where the chicken breast will be placed with a small amount of vegetable oil. You'll need about 1 teaspoon per sheet, so 0.5 teaspoon on each side.

Sprinkle with paprika, dry garlic, salt, and pepper to taste. Use spices and their quantity according to your taste. I used about 1 teaspoon each of sweet paprika and dry garlic for 2 pieces of meat. There's no need to rub the spices into the chicken. The spices sprinkled on the oily surface will perfectly flavor the meat.

Place one piece of meat on one side of the parchment paper.

Cover the fillet with the other side of the paper.

Fold the edges into a random envelope.

Do the same with the second piece of chicken.

Place them in a well-heated (this is very important!) skillet seam side down. Cook for 3 minutes over high heat (stay nearby and watch), then flip and cook for another 2-3 minutes on the other side. Check for doneness.

This is how the skillet looks after frying the chicken in parchment.

And the fillet is golden, appetizing, very tasty, and absolutely not dry; on the contrary, it's tender and juicy. An excellent quick way to cook without extra hassle or washing the skillet.

Chicken cooked in parchment on a skillet can be served both hot and cold.

Enjoy!